First cure

[jimdepo]

Geez, made my first bacon brine today. 3 quarts filtered water,1 quart apple juice,1 cup Kosher salt, 1 1/4 cups dark brown sugar, and 1 TBSP instacure #1. Gonna use a 31/2  lb. boneless pork roast. Just waiting for the brine in the frig to get to around 35* before I inject some into the roast. Then put the roast in a double freezer bag and add the brine and put it in the frig for 5 days or so. I hope it turn out good. So many brining recipes and it seems they are all different. I guess to each their own,huh? Wish me luck. If I'm doin anything wrong,let me know. Thanks.

 

[s2k9k]

Sounds like a bit too much cure#1 but I'll let the experts decide on that one.

 

[jimdepo]

Hi S2K9K, I never thought for a moment I'd get it right the first time. Like you said, maybe too much Instacure #1. Thank you for your reply. Hope 2 talk to U again soon. 

 

[diggingdogfarm]

It's not too much cure, it's the same amount that's used in Pops' brine.


~Martin

 

[s2k9k]

It's not too much cure, it's the same amount that's used in Pops' brine.


~Martin

I was thinking 1 tsp per 5# of meat.

 

[diggingdogfarm]

I was thinking 1 tsp per 5# of meat.

That applies when using it dry.
That doesn't work with a brine.




~Martin

 

[fpnmf]

It's not too much cure, it's the same amount that's used in Pops' brine.


~Martin

Actually he sez  1TBS  #1 for every gallon..this fellow used 3 quarts... shouldnt be a problem tho ...

real simple curing brine:

 for every 1 gallon of water, add:

1/3 - 1 cup sea salt (depending if you're on a lo-salt diet)

1 cup granulated sugar or Splenda[emoji]174[/emoji]

1 cup brown sugar or Splenda[emoji]174[/emoji] brown sugar mix

1 tbsp cure no. 1 pink salt

stir thoroughly until clear amber color, pour over meat, inject if necessary to cure from inside-out as well as outside-in

weight down with a partially filled 1 qt or 1 gal. ziploc bag or bags to keep meat immersed

Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.)   If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc.

You can add any other flavorings you'd like, this is just the basic curing brine. 1 heaping tablespoon of cure is about 1 ounce.  The maximum concentration allowed safely is 3.84 ounces per 1 gallon of brine (24 lbs.per 100 gallons: 16 oz. x 24 = 384 ounces, 1/100th is 3.84 ounces).  You can experiment with different concentrations as long as you keep it between those parameters:

 

[davidhef88]

Also states he used 1 quart of apple juice

 

[diggingdogfarm]

Actually he sez  1TBS  #1 for every gallon..this fellow used 3 quarts... shouldnt be a problem tho ...

The quart of apple juice counts the same as the water.
Even without the apple juice, he'd be well within safe territory.

~Martin